Tuesday, December 18, 2012

Lighter Version of Luscious Bread Pudding

I love the bread pudding at Golden Corral.  It's rich and decadent and I am sure thousands of calories.  I found a copycat version and subbed out some ingredients.  While it isn't the exact same thing, but it's delicious and very rich.  And excellent for reheating the next day.

3 cups hawaiin sweet bread, cubed
1/2 cup melted margarine of choice (I used smart balance)
2 cups fat free milk
2/3 cup of egg whites/beaters
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup brown sugar (dark)

White Sauce
2 tablespoons flour
2 tablespoons margarine of choice

1 cup fat free milk
1/2 cup granulated sugar
1 teaspoon vanilla extract

Scald milk with butter in a saucepan, let cool.  (Don't skip this step)  Once cool add rest of ingredients except bread.  Mix well.  Spread bread cubes in a well greased pan, pour milk mixture over it.  Smoosh it down a bit to ensure it's all soaking up.  You should have liquid in places which is fine.  It will absorb.  Place in oven at 350 for 20-30 minutes till it's absorbed and looks almost dry on top. Don't overbake.  While it's baking, prepare the white sauce.  Make a roux with the margarine and flour till just incorporated over medium heat.  Let it cook for a few minutes to cook out the flour flavor.  Stream in milk and whisk briskly till slightly thickened.  Add sugar and whisk till all smooth.  Take off heat and add vanilla and stir through.  When bread pudding is out of the oven, pour white sauce over top.  Serve warm. 

*To make this more friendly, you can sub out the sugar for Splenda or other substitute.  You can taste for sweetness to gauge how much or how little you need.  You can use any breads you like as well.  I have used french bread to parker house rolls.  I like the hawaiin sweet rolls the best for this.

No comments:

Post a Comment